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Recipe for family meals :

Roasted Vegetables

This recipes comes from Elinoar Moore who prefers to be known by her nickname Lior. Lior lives in Givataim, Israel and like the rest of us gets great pleasure from her cooking. The great thing about Lior's recipes is that they bring a new experience to the web site as Lior's style is very much Middle East.

This is what Lior said:

"I love to walk through the open air markets of Tel Aviv, it is my Friday pleasure of joy. The joy of aromatic spices, herbs and food come together to make up the Israeli table with its multitude of foods and recipes.

Israel's population is made up of immigrants from more than eighty countries and the food reflects, obviously, the various communities in the country and their diverse geographical and cultural origins. There is no single Israeli cuisine in the sense that there is a French or Italian cuisine. Native Israeli cooking depends on the land of origin of the cook".


2 cups broccoli flowerets
2 cups cauliflower flowerets
3 russet potatoes, cut into large cubes, not peeled
5 garlic cloves, peeled and halved
2 tablespoon olive oil
1 1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons grated Parmesan cheese

  • Place broccoli, cauliflower and potatoes in a baking pan. Drizzle with oil, and toss. Bake at 450º, stirring occasionally, 20 to 25 minutes or until lightly browned.
  • Sprinkle with salt, pepper, and cheese, tossing to coat.

You can also add whole fresh musrooms to this dish. Increase oil and spices appropriately if you increase the main ingredients.